There’s something about fall that makes cooking everything at once feel completely reasonable. The main dish always gets the spotlight, but the sides are what make a fall dinner feel complete.
From cheesy potatoes to warm salads, these 14 recipes are the ones worth coming back to this time of year. Go through the list and see which one stands out first!
14. Loaded Mini Hasselback Potatoes
These little potatoes look fancy, but they couldn’t be easier to make. A hasselback cut lets melted garlic butter soak into every crevice while they bake.
Once they come out of the oven, they’re piled high with sharp cheddar, crispy bacon, sour cream and fresh chives. Using a mix of white, red and purple potatoes makes the platter look festive, and they work equally well as a side dish or a passed appetizer.
Loaded Mini Hasselback Potatoes
Ingredients
Method
- Preheat oven to 450 degrees.
- Wash and dry the potatoes. Set a potato lengthwise in between two chopsticks or wooden spoons. Make crosswise slices in the potato, stopping once your knife hits the chopsticks. Repeat with remaining potatoes. Set potatoes on a baking sheet lined with parchment paper.
- Melt the butter in the microwave for 20-30 seconds, then stir in the garlic powder. Pour melted garlic butter over the potatoes. Sprinkle with coarse salt. Bake for 25 minutes.
- Meanwhile, cook the bacon and dice it up. Wash and snip the chives.
- Remove potatoes from the oven and top with shredded cheddar cheese. Bake for an additional 5 minutes.
- Remove potatoes from the oven and top with sour cream, bacon and chives. Serve warm.
13. Everything-Spiced Sweet Potato Fries
These fries take a fun turn with everything bagel spice. Sweet potato gets a salty, garlicky kick from the seasoning, plus a sprinkle of crumbled ricotta salata for good measure.
The trick to crispy oven fries is soaking the sliced potatoes in water first, then giving them plenty of room on the baking sheet so they don’t steam each other. Serve them with a quick horseradish mayo dipping sauce, and you’ll never want fries any other way.
Everything-Spiced Sweet Potato Fries
Ingredients
Method
- Scrub potatoes and slice into thin strips. Place potatoes into a large bowl and cover with cold water. Allow to soak for at least 20 minutes and up to several hours.
- Preheat oven to 450 degrees. Drain the potatoes and pat them dry with paper towels until completely dry. Place potatoes on a baking sheet in a single layer, taking care not to overcrowd the pan. Drizzle generously with olive oil (the olive oil is what helps them crisp, so don’t be stingy). Sprinkle everything spice evenly over potatoes.
- Cook for 25 minutes, remove from the oven, and flip the fries over using tongs or a spatula. Return the baking sheet to the oven and cook another 25 minutes or until desired crispness is reached. Remove the fries from the oven and sprinkle evenly with cheese. Garnish with fresh thyme if desired.
- Stir the mayonnaise and horseradish together in a small bowl and serve alongside the fries.
12. Roasted Butternut Squash Salad
This colorful salad is packed with fall’s best flavors. Roasted butternut squash, Tuscan kale, tart dried cranberries, crumbled goat cheese, toasted pine nuts and crunchy pepitas all come together in one bowl.
Instead of a typical apple cider vinaigrette, this salad is tossed in a creamy, smoky chipotle ranch dressing made with buttermilk and mayonnaise. Serve it as a light main dish or portion it out as a side for roast turkey or chicken.
Roasted Butternut Squash Salad
Ingredients
Method
- Preheat oven to 400 degrees. Toss the cubed squash with the olive oil and season with salt and pepper. Spread in a single layer onto a baking sheet. Roast squash for 30 minutes.
- While the squash is roasting, toast the pine nuts: Heat the pine nuts in a small, dry frying pan over medium heat. Continue to move them around the pan until they start to brown and become fragrant. Remove onto a paper towel.
- To make the dressing, place all ingredients in a glass jar or plastic container with a lid. Seal tightly and shake vigorously until all ingredients are combined.
- Assemble the salad ingredients in a large bowl, place roasted squash on top and dress generously.
11. Brussels Sprouts Salad with Cornbread Croutons
This salad turns Brussels sprouts into something you’ll actually crave. Shredded sprouts get a quick blanch to mellow out any bitterness, then get tossed with tart cranberries, creamy Gorgonzola and candied pecans.
Homemade cornbread croutons, dried out low and slow in the oven until crisp, are what really set this one apart. Served warm next to a simple main, it turns an average fall dinner into something people ask about.
Brussels Sprouts Salad with Cornbread Croutons
Ingredients
Method
- Preheat oven to 250 degrees. Place cornbread cubes onto a baking sheet. Drizzle with olive oil and sprinkle with salt. Toss to coat. Bake until dry and crispy, at least 1 hour.
- Rinse and dry the Brussels sprouts. Using a knife, slice into thin strips. Alternately, shred them using the grater attachment of a food processor.
- Bring a large pot of water to a boil. Prepare a large bowl of ice water. Drop the Brussels sprouts into the boiling water for 1-2 minutes. Then, immediately plunge them into the ice water for 1-2 minutes. Drain.
- Make the dressing: Whisk the mustard, maple syrup and vinegar together. Whisking constantly, slowly pour in the vegetable oil. Stir in the rosemary.
- Divide the Brussels sprouts, croutons, pecans, cranberries and cheese among 4 entree dishes. Drizzle with dressing and serve.
10. Latkes (Potato Pancakes)
No fall or winter table feels complete without a batch of these. Grated Russet potatoes and onions get mixed with just a touch of flour, salt and pepper, then fried until golden and crispy on the edges. The key is using starchy potatoes and resisting the urge to over-drain the mixture. They turn even the simplest roast chicken dinner into a full holiday spread.
Latkes Recipe (Jewish Potato Pancakes)
Ingredients
Method
- Peel potatoes and onions and grate, using the large holes of a box grater or the grater attachment of a food processor. Place grated potatoes and onions in a large bowl. Add flour, salt and pepper and stir to combine.
- Heat 3/4 inch of oil over medium heat in a deep, wide skillet. There should be enough oil in the pan so that the latkes can float.
- Using a slotted spoon, transfer 3-4 tbsp. of potato mixture into the pan and use your spoon to gently shape and flatten the pancake. Once the edges start to turn golden brown and latke releases from the bottom of the pan, its time to flip it over. Allow both sides to reach a golden brown color and remove with a slotted spoon.
- Place latkes in a single layer on a wire rack set over paper towels. Serve with your condiments of choice.
9. Homemade Whipped Potatoes
These potatoes are seriously fluffy, and they only take one pot. Russet potatoes are boiled, then whipped with butter, milk, garlic powder and onion powder using nothing more than a hand mixer.
The whipping motion creates tiny air pockets that give these potatoes a lighter texture than traditional mashed potatoes. A bowl of these next to any fall main is what turns dinner from ordinary to special.
Homemade Whipped Potatoes
Ingredients
Method
- Peel and quarter the potatoes. Fill a large pot with cold water. Generously salt the water.
- Place potatoes into the salted water.
- Bring the pot to a boil over high heat.
- Boil potatoes 10-15 minutes, until potatoes are easily pierced with a fork. Drain.
- Over low heat, melt the butter in the same pot. Add the hot potatoes, milk and spices.
- Remove from heat. Using an electric hand mixer on low speed, whip the potatoes until smooth. Do not overwhip. Serve warm.
8. Jalapeño Corn Casserole with Cheddar Cheese
This creamy corn casserole always disappears fast. It has the texture of a corn pudding, with just a touch of tang from pickled jalapeños, and it’s made with only six ingredients. Cheddar cheese gets added during the last few minutes of baking so it melts perfectly on top. It’s rustic enough for a simple dinner but special enough to anchor a fall holiday table.
Easy Jalapeño Corn Casserole with Cheddar Cheese
Ingredients
Method
- Preheat oven to 350 degrees.
- Drain the can of corn kernels. Combine the corn kernels, cream-style corn, sour cream, corn muffin mix jalapeno peppers in a large bowl. Spread the corn mixture in a greased 8×8 casserole dish. Bake for 40 minutes.
- Remove from oven, sprinkle shredded cheddar cheese over top, and place back into the oven for another 5 minutes or until cheese is melted.
7. Homemade Whole Berry Cranberry Sauce
Skip the canned stuff this year. This homemade cranberry sauce is made with fresh cranberries, orange juice, orange zest and a hint of nutmeg, and it comes together on the stovetop in about 20 minutes.
Unlike jellied cranberry sauce, this whole berry version keeps some texture, since the berries pop as they cook. One spoonful next to a plain roast is enough to make a fall dinner feel like a real occasion.
Homemade Whole Berry Cranberry Sauce (Easy Recipe)
Ingredients
Method
- Put water and sugar into a medium saucepan. Zest the orange and set aside the zest. Juice the orange and add it to the saucepan (you should get about 1/4 cup of juice from one orange). Bring the water, sugar and juice to a boil. Add cranberries. Return to a boil and then reduce heat to a simmer. The cranberries should have started to pop by now.
- Add the orange zest and nutmeg. Smash the cranberries with a wooden spoon until about half of them are smashed and the rest are left whole. Simmer on low heat about 10-15 minutes. Remove from heat and allow to cool to room temperature. It will thicken as it cools.
- Refrigerate in an airtight container.
6. Honey Cornbread
This cornbread is proof that homemade beats the box every time. Made with buttermilk and sweetened only with honey, it’s moist, simple and rustic, and it comes together nearly as fast as a mix. It’s also easy to make gluten free with a flour swap. A warm slice next to a simple fall dinner makes the whole meal feel more complete.
The Best Honey Cornbread Recipe (with Gluten Free Option!)
Ingredients
Method
- Preheat oven to 375 degrees.
- Whisk flour, cornmeal, baking powder, baking soda and salt together in a large bowl.
- In a second bowl, combine the buttermilk, eggs, vegetable oil and honey.
- Pour the wet ingredients into the dry ingredients and mix well to combine.
- Spray an 8×8 baking dish with nonstick cooking spray. Pour batter into the baking dish. Bake 35 minutes (40-45 minutes for gluten free). Use a toothpick to test the center of the cornbread for doneness. Allow to cool in the baking dish before slicing.
5. Sweet Biscuits
These biscuits are only mildly sweet, and that’s exactly the point. Heavy cream and Greek yogurt stand in for buttermilk, giving them a tender texture that’s more like a shortcake than a classic Southern biscuit.
With just three tablespoons of sugar in the whole batch, they stay light rather than sugary. Adding a basket of these to a simple fall dinner turns it into a proper sit-down meal.
Sweet Biscuits Recipe for Breakfast and Shortcake
Ingredients
Method
- Preheat oven to 425 degrees.
- Whisk the flour, sugar, baking powder and salt in a large bowl. Cut the butter into the flour mixture using a pastry blender or your hands. Stir in the cream and yogurt. The dough will be shaggy, so use your hands to finish working the dough together.
- Use a rolling pin to roll out the biscuit dough on a floured surface until about 1" thick. Use a 3-inch biscuit cutter or rim of a glass to cut dough into 8 circles. Reroll the dough as necessary. Place biscuits onto a cookie sheet lined with parchment paper. Brush the tops of the biscuits with more cream and sprinkle with coarse sugar.
- Bake 13-15 minutes until slightly golden in color (the bottoms of the biscuits will be darker than the tops).
4. Brussels Sprouts Casserole with Crispy Onions
This is the fall side dish for anyone who skips green bean casserole. Blanched Brussels sprouts and sauteed mushrooms get baked in a creamy, garlicky sauce, then topped with crunchy fried onions during the last few minutes of baking. The result is warm and rich, with just enough crunch on top to keep every bite interesting.
Brussels Sprouts Casserole with Crispy Onions
Ingredients
Method
- Preheat oven to 400 degrees.
- Rinse and dry brussels sprouts. Trim the ends and cut sprouts in half. Bring a large pot of salted water to a boil. Blanch brussels sprouts for 5 minutes, then immediately drain and plunge into a large bowl of ice water. Drain and dry with paper towels.
- Saute the mushrooms and thyme in 4 tbsp. of the butter until very dark and tender, about 12-15 minutes. Remove with a slotted spoon, discard the thyme and place onto a separate plate. Season with salt and pepper.
- In the same pan, add the remaining 2 tbsp. of butter. Melt the butter over medium heat. Add the flour, garlic and salt. Whisk constantly until it starts to bubble. Whisk in the milk and half-and-half. Cook, whisking, until thickened.
- Place mushrooms and brussels sprouts into a 2-quart baking dish and pour sauce over top. Cover with foil. Bake for 20 minutes or until sauce is bubbly. Uncover and continue to bake another 20 minutes or until the top is browned. Top with onions and bake another 2-3 minutes. Serve immediately.
3. Potatoes Au Gratin with Corn and Gruyere
This side dish makes a simple dinner feel like a special occasion. Thinly sliced Yukon Gold potatoes are layered with sweet corn and baked in a rich, creamy sauce made with aged Gruyere cheese and garlic.
There’s no flour needed here, since the potatoes are starchy enough to thicken the dish on their own. Set it next to a plain roast chicken and dinner suddenly looks like a holiday meal.
Potatoes Au Gratin with Corn and Gruyere
Ingredients
Equipment
Method
- Preheat oven to 375 degrees.
- Wash and dry the potatoes. Using a mandoline or sharp knife, thinly slice the potatoes. Set aside.
- Saute the butter and garlic over medium heat until fragrant, and the garlic starts to sizzle. Stir in the cream and 1/2 of the grated cheese. Bring to a boil, stirring. Then remove from heat.
- Pour a little bit of the cheese sauce onto the bottom of a round baking dish or cast iron pan. Layer the potatoes and corn.
- Pour the cheese sauce over the potatoes and corn. Top with the remaining grated cheese. Cover. Bake for 1 hour. Uncover and bake another 15 minutes.
2. Autumn Harvest Salad with Honey Dijon Dressing
This salad has it all, and it shows in every bite. Crispy pan-fried chicken, sharp cheddar, crunchy candied pecans, juicy Honeycrisp apples and salty bacon all get tossed with a honey Dijon dressing. It’s colorful, hearty and packed with fall flavor from start to finish.
Autumn Harvest Salad Recipe with Honey Dijon Dressing
Ingredients
Method
- Slice the chicken breasts in half to make 2 thinner breasts of the same size. You’ll end up with 4 cutlets. Heat olive oil and garlic in a skillet over medium heat, until the garlic starts to sizzle. Coat chicken with flour on both sides and tap off the excess. Place chicken cutlets into the skillet and season with salt and pepper. Cook until both sides are browned and the cutlets can be easily pierced with a fork, about 8 minutes each side. Remove onto a cutting board and slice into strips.
- Place the bacon into the same skillet and fry until crispy. Remove onto a cutting board and dice.
- Whisk first 3 dressing ingredients together in a small bowl. Whisking constantly, slowly pour in the oil. Season with salt and pepper.
- Assemble all salad ingredients in a large bowl. Pour dressing over salad and toss together.
1. Creamy Pumpkin Mac and Cheese with Lager Beer
Topping the list is the ultimate fall comfort food! Sharp cheddar, cream cheese and just enough pumpkin puree bring in fall flavor without overwhelming the dish, while a splash of lager beer adds an earthy, hoppy depth.
Baking it for a few minutes at the end gives it a golden, bubbly top with no breadcrumbs required. Set next to a simple main dish, this one turns dinner into the best part of the whole fall season.
Pumpkin Mac and Cheese
Ingredients
Method
- Preheat oven to 400 degrees.
- Cook pasta in a large pot of salted water according to package directions for al dente. Drain pasta and set aside.
- In a large pot, melt butter over medium heat.
- Whisk in the garlic and flour. Whisk until bubbling, about 1 minute.
- Whisk in the beer, milk, pumpkin puree, dry mustard and salt. Bring the mixture to a boil.
- Lower the heat and stir in 3 cups of cheddar cheese and the cream cheese. Stir until smooth. Add the pasta.
- Transfer the mixture to a baking dish. Sprinkle the remaining 2 cups of cheddar cheese evenly over top. Bake 10-15 minutes, until bubbling. Garnish with fresh sage leaves and cracked black pepper, if desired.
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